I always get a little nervous making ravioli. Worrying about whether the mix is correct, will it lose flavor after hitting boiling water, will they break open in the process, will they, will they, will they? Procuring fresh pasta sheets locally is not easy.

I couldn’t find any place near me that sold them. What I traditionally used in the past were wonton wrappers. They are extremely versatile and have the same consistency as pasta. The local Kroger carried two different sizes. I opted for the smaller wraps for individual ravioli versus the large sheets that are used for egg rolls.

I wasn’t sure what I wanted to create for the filling. First, I was thinking smoked salmon, cream cheese, and fresh chives but ended up deciding on jumbo lump crabmeat and ricotta. I added lemon zest, lemon juice, and a citrus blend seasoning salt.

For the sauce, I created a beurre blanc using a great white balsamic vinegar, white wine, garlic, bay leaf, basil, heavy cream, and butter. It turned out excellent. I garnished the ravioli with chopped basil Chris brought from his garden and then shaved pecorino tartufello over the ravioli. The cheese has the same consistency as port salut but has bits of truffle in the cheese. It was delicate and didn’t overpower the dish with the truffle flavor.

Chris brought over his great homemade pesto and he created crostini with golden cherry tomatoes, tossed in extra virgin olive oil, salt, and pepper that were oven-roasted and then cooled. He assembled them with a layer of ricotta, the pesto and then topped them with the tomatoes. The combination was superb.

I have to say, this was one of the better dishes we enjoyed and it was fun resourcing the product and creating it. Not to mention the complex flavors.